Chocolate and Fruit Pops

Preparation info

  • Difficulty


  • Yield:


    of each Flavor (Total of )

Appears in

Why These Flavors Work

Dark chocolate and açai: Açai has an intense berry flavor that almost tastes like fake berry flavor. The açai is intensified by the bitterness of the dark chocolate.

Dark chocolate and pomegranate: Pomegranate is a sour flavor that can be muted by most flavors, but the dark chocolate acts as an enhancer.

Dark chocolate and Steuben grapes: This grape is very similar to the Concord grape but with a concentrated flavor. When dry it is almost wine-like, which pairs well with a dark chocolate instead of a sweeter one.

Milk chocolate and lucuma: Lucuma is a fruit that is most common in Peru. It has a unique flavor that is very intense and on the sweet side, with an almost umami taste to it, which makes it a good balance for milk chocolate.

Milk chocolate and coffee: Coffee and all three chocolates (dark, milk, and white) go well together, but for different reasons. Milk chocolate tames the bitterness of the coffee—think of adding milk to a cup of coffee.

White chocolate and bayberry: This berry is very complex in flavor with a highly sour taste, which is why the sweetness of the white chocolate is an ideal balance for it. The species of bayberry called for here is commercially known as “Yumberry.”

White chocolate and wild blueberry: Wild blueberries have a fruiter taste than cultivated blueberries, and they are also slightly more acidic. White chocolate enhances their flavor very well.

White chocolate and matcha: Matcha has a slightly fishy taste, which is unfortunate. Certain brands, though, somehow manage to circumvent that (see Resources). It still has a very green-vegetable/grassy flavor, which is kept in check by the dairy flavor of white chocolate, thus making them great companions in your mouth.

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  • Dark chocolate
  • Milk chocolate
  • White chocolate
  • Freeze-dried fruit powders: bayberry, açai, wild blueberry, lucuma, pomegranate, Steuben grape
  • Other flavors: instant coffee powder, matcha green tea
  • Edible lacquer spray


Serving Instructions

  1. Place 80 lollipop sticks on a flat surface.
  2. Temper one chocolate at a time. You will need about 400 g/14.1 oz per type of chocolate to make 20 lollipops (each pop is about 20 g/.7 oz).
  3. Pour the chocolate into a parchment paper cornet. Pipe it into a swirled drizzle, making sure to pipe some over the lollipop stick. Let the chocolate crystallize.
  4. Set up the freeze-dried fruit powders and other flavors by placing each one on a flat plate. You will need about 200 g/7.05 oz of each.
  5. Spray each pop (only the chocolate part) with edible lacquer spray on both sides and dip it into the powder, making sure it is completely covered. Tap off the excess powder.
  6. Reserve at room temperature in a cool, dry place, preferably enclosed. Discard after 2 months.